Venison Pie

Prep time: 1 hour

Cook time: 3 hours

Serves: 2 Pies, 8 - 10 People

Venison pie making in action, and it’s thirsty work, so finish it off by pairing it with its best mate, a Starward Nova Whisky and dry!

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Venison Pie

  • Prep time: 1 hour
  • Cook time: 3 hours
  • Total time: 4 hours
  • Serves: 2 Pies, 8 - 10 People

Ingredients

  • 2 kg Venison leg , (or replace with beef i.e. chuck)
  • 300 g Streaky bacon
  • 2 Carrots
  • 2 Red onions
  • 1 handful Rosemary
  • 4 cloves Garlic
  • 50 g Butter, + extra to butter tins
  • 750 mL Red wine
  • 1 L Beef stock
  • 2 tbsp Corn flour
  • 2 tbsp Water
  • 3 Eggs
  • 1/2 tsp Flaky salt
  • 6 - 8 pieces Puff pastry
  • Oil

For the accompanying drink

  • Starward Nova Whisky
  • Dry ginger ale
  • Ice

Utensils

  • Pot
  • 2 x 19cm spring form cake tins
  • Pastry brush

Method

  • 1)

    Dice up meat.

  • 2)

    Get pot on high heat and brown off the meat (cooking in batches for a few minutes each till it has some colour).

  • 3)

    While browning your meat, chop 300g of bacon, 2 carrots, 2 red onions, a handful of rosemary and 4 garlic cloves.

  • 4)

    Once you’ve finished browning all the meat and removed it from the pot, add 50g of butter in and your bacon and cook for a couple of minutes.

  • 5)

    Add your onions and carrots for 5 minutes, then add in your rosemary, garlic, venison meat and mix.

  • 6)

    Add 750mL of red wine and enough beef stock to cover the meat mixture (may not need to add whole litre).

  • 7)

    Pop the lid on and let it simmer on a low heat for 3 hours.

  • 8)

    After 3 hours, take the lid off and increase the heat to medium to reduce for approx. 25 mins.

  • 9)

    Once it has reduced, add 2 tablespoons of corn flour and 2 tablespoons of water.

  • 10)

    Mix and remove mixture from the pot, pop in the fridge to cool.

  • 11)

    Once mixture has cooled, make an egg wash by whisking together 3 eggs and 1/2 a teaspoon of flaky salt.

  • 12)

    Butter your tins.

  • 13)

    Add pastry to tins (as shown in video), by cutting a disc of pastry the shape of the tin and placing in the bottom of the tin. Then cut another piece of pastry into 3rds, brush with egg wash and create the walls of the tin using these pieces. Brush any joins/overlaps with egg wash.

  • 14)

    Fill the pie with half the pie mixture.

  • 15)

    Drape a piece of pastry over the top of the pie, and cut around the edge to remove excess.

  • 16)

    Roll the top edges of the pastry together where it meets. Brush a generous layer of egg wash on the top of the pie and pierce the top in the centre to create a steam hole.

  • 17)

    Repeat with the other pie.

  • 18)

    Pop into the oven at 180C for 1 hour.

  • 19)

    Remove them from the oven once cooked, run your knife around the outside and pop off the spring form tin off.

  • 20)

    Serve alongside a Starward Nova Whisky and dry.

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